In a medium saucepan, bring 2 cups of water to a boil. Add the organic brown rice and a pinch of salt. Reduce heat, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

2. Prepare the Vegetable Medley

In a skillet, heat 1 tablespoon of EVOO over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes until tender. Season with salt and black pepper to taste.

3. Prepare the Orange Roughy en Papillote

Preheat the oven to 375°F (190°C). Cut 4 pieces of parchment paper, each large enough to hold a fish fillet and some vegetables. Place a fillet on one half of each parchment piece. Top each fillet with diced Roma tomatoes, a generous sprinkle of crumbled feta, chopped basil, and drizzle with 1 tablespoon of EVOO. Season with salt and black pepper.

4. Seal the Parchment

Fold the other half of the parchment over the fish and crimp the edges to seal tightly. Place the packets on a baking sheet.

5. Bake the Fish

Bake in the preheated oven for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.

6. Serve

To serve, carefully open the parchment packets and place the contents on plates alongside a serving of the brown rice and sautéed vegetables.

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